Gault&Millau's news
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Easter Chocolates 2025: Which Ones Should You Give This Year?
At Easter, chocolate comes in all shapes and sizes. Chefs, artisans, and luxury hotels are experimenting with flavors and textures to create irresistible treats. Discover our selection of gifts (for others or for yourself) for the occasion.
A Thierry Marx restaurant in the heart of a Dordogne vineyard
A Thierry Marx restaurant will open in the Dordogne on June 1, in the heart of the Vignoble des Verdots vineyards. The project focuses on gastronomy and wine tourism to attract gourmets and wine lovers alike.
Chef Anthony Avoine to open a bistro in Trébeurden
Manoir de Lan Kerellec chef and owner Pauline Daubé have taken over the Kevano restaurant in Trébeurden. They plan to turn it into a bistro, due to open in April 2025.
Easter at Le Meurice with a unique egg hunt
For the first time, Le Meurice is organizing its very first egg hunt, designed by Cédric Grolet. Entertainment and treats are on the agenda for young and old alike. See you on April 19, 2025.
Thomas Parnaud, Gault&Millau d'Or for the Pays de la Loire region
The chef at Le Grand Monarque, Chartres, was named Gault&Millau d'Or at the Gault&Millau Tour Pays de la Loire 2025.
Top Chef 2025: these 6 candidates work in Gault&Millau restaurants
Six of the 14 candidates in Top Chef 2025 work in Gault&Millau award-winning restaurants. But who are they? And above all, where can you find them?
Top restaurants that have made Lille a new gastronomic destination
For a long time, Lille was confined to the good taste of Meert waffles, and remained on the sidelines of the gastronomic scene for lack of an emblematic table. But a new generation of talented chef's haters is at work.
Romain Zarazaga, named Grand de Demain 2025 at the Gault&Millau Tour Pays de la Loire.
The chef who runs the Lueurs restaurant in Bouchemaine was named Grand de Demain at the Gault&Millau Tour Pays de la Loire 2025.
Nathan Helo joins Hôtel Saint-Rémy for a new culinary adventure
Nathan Helo is embarking on a new project at the Hôtel Saint-Rémy. Bistro, rooftop... Here are all the projects awaiting the chef.
Create the millefeuille of your dreams with Philippe Conticini
Philippe Conticini's ephemeral millefeuille bar lets you compose your own millefeuille. From March 15 to 16, 2025, for a 100% personalized experience.
